Ingredients
- 400 g spinach, washed and dried without handle
- 250 g Jerusalem artichokes
- 1 large head of chicory (witlof)
- 100 gr Parmesan cheese
- Cup olive oil
- Juice of one lemon
- 1 ts truffle tapenade
- Coarse salt and pepper
Author of this recipe
Delicious salad with lots of flavor and textures, the rawness of the Jerusalem artichoke and chicory fresh, full flavor of the truffle and Parmesan cheese combine well..
Preparation
Make a refreshing dressing with the olive oil and lemon juice.
Add the truffle tapenade and season to taste with salt and pepper.
Peel the Jerusalem artichokes and slice in very thin slices, add the dressing and mix well so that it is not discolored.
Pull all the leaves from the endive and place with the Jerusalem artichoke Then pluck the spinach and add this too. Now carefully mix and divide among 4 plates.
Grate Parmesan cheese over it now with a coarse grater.
Some extra black pepper and the salad is ready!
Delicious with some toasted bread.
Enjoy your meal,
Chief cook Paul Geelhoed
Tips from the author
This salad is for 4 people to share.